Fruits Fresh Cream Cake
A delightful treat combining light sponge cake and fresh cream topped with colorful fruits, perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups all-purpose flour This silky flour forms the backbone of the cake, giving it a tender crumb.
- 1 cup granulated sugar For the perfect balance of sweetness.
- 0.5 cup unsalted butter, softened This creamy butter enriches the cake, ensuring a moist texture.
- 2 large eggs Essential for binding the ingredients and adding richness.
- 1 cup milk This liquid gold keeps the cake light and moist.
- 2 teaspoons baking powder The leavening agent that helps the cake rise beautifully.
- 0.5 teaspoon vanilla extract Infusing warm, aromatic flavors into the mixture.
- 0.25 teaspoon salt Essential to enhance the sweetness.
For the Frosting and Topping
- 2 cups heavy cream This rich cream forms the luscious frosting that makes the cake irresistible.
- 0.5 cup powdered sugar For sweetening the whipped cream to perfection.
- 1 teaspoon vanilla extract Enhances the flavor of the cream.
- 1 cup strawberries, hulled and sliced Adding a pop of color and tartness.
- 1 cup blueberries These sweet, plump berries provide bursts of flavor.
- 1 cup kiwi, peeled and sliced Their tangy flavor complements the other fruits beautifully.
- 0.5 cup raspberries These vibrant little gems add a delightful tartness and color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and start by greasing and flouring an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the vanilla extract and stir quickly.
- Gradually alternate adding the dry ingredient mixture and milk into the butter mixture, mixing until just combined.
- Pour the batter into the prepared pan, smoothing the top, and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Fresh Cream
- While the cake is cooling, whip the heavy cream in a large bowl using a hand mixer until it starts to thicken.
- Gradually add in the powdered sugar and vanilla extract, continuing to whip until soft peaks form.
- Be careful not to over-whip; the texture should be smooth and creamy.
Assemble the Cake
- Once the cake has cooled completely, spread a generous layer of whipped cream over the top and sides of the cake.
- Carefully arrange the sliced strawberries, blueberries, kiwi, and raspberries on top in a colorful pattern.
Notes
Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream for better volume. You can use different fruits based on your preference or what's in season.